Are you having difficulty finding recipes for your Halogen Oven? I know I certainly am. Maybe there's one here that you'll find quick, easy and tasty. If you have a favourite recipe that you would like to share with the world, why not drop me a line.

3. Using the larger middle slices place a slice in the bottom of each ramekin, sprinkle in a few bits of dried fruit (and maybe a sprinkle of brandy or rum!)

4. Layer the slices with fruit until you have no more slices left.

5. At this point preheat the oven to 180 with the low rack in the bowl.

6. Into a jug or bowl measure the milk, add the sugar and the egg and whisk it well.

7. Pour over the croissant slices dividing evenly between the ramekins (you may need to use a spoon to get all the sugar).

Ready for the oven

8. Sprinkle the top with a few more small pieces for dried fruit, cinnamon and some soft brown sugar.

9. Place on the low rack in the oven and cook for 15 – 20 minutes or until the custard is set and the top is domed and well browned. A larger bowl may take longer.

Once cooked, the top will sink as it cools. This should have a light, buttery flavour. Usually with bread and butter pudding, butter is spread onto the bread, but as this is made with croissants, which has a high butter content, additional butter is not necessary. Serve with rum and raisin icecream, or hot toffee sauce.

I was given a halogen oven, but the recipe book that came with it was almost worse than useless. Everyone else who has bought or been given a halogen oven will be or was in exactly the same position as me. I thought that as I experimented with the oven, I would share the recipes. If you have any suggestions, or would like to share your favourite recipe, drop me a line.